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We love fried chicken. We love it fried in skillets, eaten out of buckets, served at chic dinner parties, raided from the fridge past midnight. And we are not alone.
All around the world, people fry chicken in their own inimitable ways. Glazed in hot-and-sweet sauce, dusted in curry powder, sometimes even double-fried (!), the many, many methods of sizzling these birds reflect their flexibility and unparalleled appeal. One might call chicken the greatest of foods. So come, explore our map of the world’s fried chickens and delve into the recipes.
If you’ve got any left over (which we highly doubt), you know who to ask to help finish it off.
Recipes by Paula Disbrowe

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From Tennessee and Italy to India and Korea, we’ve got all the best recipes for fried chicken—and their attendant sides, of course—from nearly every corner of the globe. Click through, start salivating, and get cooking!

We love fried chicken. We love it fried in skillets, eaten out of buckets, served at chic dinner parties, raided from the fridge past midnight. And we are not alone.
All around the world, people fry chicken in their own inimitable ways. Glazed in hot-and-sweet sauce, dusted in curry powder, sometimes even double-fried (!), the many, many methods of sizzling these birds reflect their flexibility and unparalleled appeal. One might call chicken the greatest of foods. So come, explore our map of the world’s fried chickens and delve into the recipes.
If you’ve got any left over (which we highly doubt), you know who to ask to help finish it off.
Recipes by Paula Disbrowe